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I don't know if this makes sense to people who've worked a lot of different kitchens but here we go ...

In my small sushi place I'm bouncing back and forth working line, restocking, prepping while i have time, cooking rice cleaning one more fish... basically stop and go traffic. At the hotel/convention center it was very different -- Do 8 pans of veg prep, cut 16 cases of fruit for buffet, clean chicken for 4 hours. When I'm at sushi and need to chop some scallions between orders, I'd keep my Carter. Its better burst damage. If I'm breaking down 3 pallets of product, I'd love to have the Mizuno. You don't move quite as fast with it, but its designed to keep you going steady all day without fatigue.

Maybe just person preference. Thanks again for the opportunity to test drive!

i love this knife. if it were mine, i would thin it out, especially towards the tip, but it just feels good and right, as is. it feels very precise, just like a Heiji, and the edge retention is great, even better than my Singatirin honyaki. the Singatirin is a considerably more effortless cutter, as it's a thinner knife (imagine a Shigefusa, but thinnish) but the Mizuno sticks less, and does feel more precise. the general grind on the Mizuno really is great. i gotta get one, at some point. hopefully sooner rather than later, now that my wife has gotten a better job. i don't want to send it on, and am glad i have a few more days.

Nice review, thanks! I think I read in another thread that a Mizuno honyaki is on your shopping list now...says a lot about a knife you only used for a week or so especially considering your current lineup.

once in a while you get shown the light, in the strangest of places if you look at it right